Le Telquel 2023 Clos du Tue-Bœuf – Puzelat Bonhomme

Le Telquel 2023 – Clos du Tue-Bœuf

The vineyard and terroir

Le Telquel 2023 comes from old Gamay vines grown in the heart of the Touraine, on lively clay-silica soils. The plot is managed with certified organic farming, manual work, cover crops and thriving biodiversity. The Puzelat family harvests only healthy grapes by hand, in small crates to preserve the fruit’s freshness.

The cellar approach

In the cellar, Le Telquel is made following the natural philosophy of Clos du Tue-Bœuf: spontaneous fermentation with wild yeasts, semi-carbonic maceration typical of Gamay, and no heavy filtration. Added sulfites are minimal or absent, letting the wine express all its pure, juicy vitality. The result is a bright, unfiltered cuvée made for immediate pleasure.

Tasting notes

Colour: bright ruby red with violet hints.
Nose: fresh and intense, with wild strawberry, crisp cherry and a floral touch.
Palate: light and easy-drinking, gentle tannins, vibrant acidity and a juicy finish full of red fruit and refreshing drinkability.

Technical sheet

• Appellation: Vin de France

• Vintage: 2023

• Grapes: 100% Gamay

• Alcohol: 12% vol

• Vinification: spontaneous fermentation, wild yeasts, unfiltered

• Sulfites: minimal or none

• Pairing: cured meats, roast poultry, light vegetable dishes

• Serving temperature: 14°–16°C

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Clos du Tue-Bœuf – Puzelat Bonhomme

A historic winemaking family in the Loire

The Clos du Tue-Bœuf is a landmark name in the natural wine world of the Loire Valley. The Puzelat family has cultivated vines here for centuries, deeply rooted in Les Montils, near Cheverny and Touraine. The turning point came in the 1990s and early 2000s when brothers Thierry and Jean-Marie Puzelat revived ancient winemaking methods, becoming pioneers of a raw, authentic approach. Today, the estate is renowned worldwide for its vibrant, uncompromising wines that tell the true story of the Loire.

Vineyard philosophy

The Clos du Tue-Bœuf practices certified organic farming and biodynamic principles, rejecting chemicals and shortcuts. The plots are old, with many vines over a hundred years old, including native varieties like Gamay, Menu Pineau, Sauvignon Blanc, and Pinot Noir. Meticulous soil care, natural grass between rows, precise pruning and hand-harvesting in small crates all serve a single goal: healthy, juicy, living grapes.

A natural approach in the cellar

In the cellar, the Puzelat-Bonhomme team stays loyal to spontaneous fermentations with wild yeasts, avoiding harsh filtration or clarification. Sulfur use is minimal or non-existent, preserving the full expressive power of the fruit. Wines from Clos du Tue-Bœuf are often slightly cloudy, energetic, sometimes challenging — but always honest. Each bottle tells the Loire’s story as a land of free, sincere, living wines.